paneer butter masala | how to make easy paneer butter masala

paneer butter masala paneer butter masala recipe with video and detailed instructions- paneer butter masala is one of the most popular restaurant favorites in India and around the world. the curry is made with  Cubed paneer (indian cottage cheese) and is cooked in a onion, tomato and cashew base.  Its a rich creamy sauce and is absolutely finger liking good. Its a great side dish that can be served with Nan ( the Indian flat bread), whole wheat chapathi, plain rice or jeera rice (cumin rice). As the name suggests to make the paneer butter masala, we use butter in the dish.  To make it tad bit healthy, I prefer using a combination of both butter and oil. Also, i go easy on heavy cream, i don’t prefer adding too much of it. If you do not have cream, milk is a great substitute for heavy cream. If you want to make it vegan, substitute paneer with tofu and replace the cream/milk with coconut milk. In addition to paneer butter masala, I have some more side gravy’s in the blog. Do check out my tofu no butter masala, paneer mushroom masala, tofu masala curry , matar palak tofu. Few tips before making the curry- If using frozen paneer, bring the paneer to room temperature. You can also cook the paneer in hot water for few minutes. You can also pan fry the paneer before adding in the gravy. Cashew nuts give a nice richness to the curry, but can also try using almonds. Soak the almonds in hot water, peel the skin and use it. Cream can be replaced with regular milk or coconut milk. Fenugreek leaves have s strong pungent smell, but is a key ingredient in the recipe.   paneer butter masala paneer butter masala video recipe-   paneer butter masala detailed recipe- paneer butter masala | how to make easy paneer butter masala   Save Print Prep time Cook time Total time   paneer butter masala- is a favourite north indian curry served with nan, chapathi, rice or jeera rice. Author: Madhu Recipe type: side Cuisine: Indian Serves: 4 Ingredients Paneer cubes – 200 gms ( about 2 cups) large Onion – 1 chopped Medium tomato – 3 chopped Ginger – 1 inch Garlic cloves- 3 Cashew - about 12 Red chilly powder- ¾th tsp or to taste Garam masala- ½ tsp or to taste Coriander powder- ¾ tsp cumin powder- ¼ tsp Turmeric powder - ½ tsp Kasoori methi- ½ tsp Bay leaves-2 Cinnamon sticks-2 Cloves-3 Cardamom-2 Sugar- ¼ tsp Milk- ¼ the cup ( I used 2 % milk) Water- 1 cup Oil – 2 tbsps Butter- 2 tbsp Salt to taste Julienned ginger for garnish (optional) Fresh coriander leaves- 1 tbsp chopped Instructions Soak the cashew in the warm water for 15 minutes. Pour a tablespoon of oil in the pan, and sautee the onion in medium flame till soft. Add the ginger and garlic. Saute until the onion is golden brown. Add the tomato and cover the sauce pan. Cook till tomato is mushy. Cool the mixture and puree it along with the soaked cashew nuts. In a pan add the butter and oil. Let the butter melt. Add the bay leaf, cinnamon sticks, cloves, cardamom and turmeric. saute for 30 seconds. Add the pureed mixture and cook for 5-7 minutes. Stir in between. Add the red chilly powder, corinader powder, cumin powder, garam masala, and salt. Cook for a minute. Add a cup of water and let the curry simmer for five minutes. At this point check for seasoning and adjust accordingly. Add the cubed paneer, kasoori methi, cream and sugar. Simmer for couple more minutes, stirring occasionally. Enjoy the paneer butter masala with chapathi or rice. 3.5.3228     Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Google+ (Opens in new window)Like this:Like Loading... Related